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CAUTION! Use The Right Kind Of Spatula On A Nonstick Skillet

Do you use a nonstick skillet? I love them, honestly. I feel like cast iron pans are too much extra work to take care of, and nothing can compare to the way food slides around a pan coated with some kind of nearly-magical nonstick material. Up until this morning I had a really nice one I bought at the flea market less than a year ago, but somebody used the wrong kind of spatula on it this morning and scratched the hell out of it. I’m pretty sure she did it on purpose, but I don’t care because now I have an excuse to buy this Cuisinart Stainless Nonstick 12-Inch Skillet. So it looks like I win, huh?

For The Love Of God, Use A Silicone Spatula!

I know she’s not going to read this, because she doesn’t care about my love for spatulas (and that’s fine with me), but at least you’re reading, so you can avoid doing what she did and destroying a perfectly good non stick pan by using a metal spatula. Even though you already know that, because I’ve said it like a million times.

And sure, you can keep using a scratched up spatula, but are you sure you want whatever mystery chemicals are in the coating getting into your food? Does that sound appetizing to you? Eating poison leached into your food by your carelessness? Or was it spite?

Using A Metal Spatula In A Nonstick Pan Is Stupid

There, I said it. It’s a stupid thing to do, especially since I’ve told you that not only is it just not the right spatula to use for cooking eggs, it will actually scratch up the nonstick coating and release poison into our damn food. Do you want to feed your family poison? I don’t.

If you don’t want to poison your family, use a silicone spatula whenever you use a nonstick skillet. Even if it doesn’t contain poison, it will scratch the coating off and the pan will lose its ability to mystically repel foods, which is the whole reason you bought it in the first place.